Food prep in hot climate?

I live in West Texas, in a small house, inside the city, and on a small lot. I have no cellar. The attic reaches 120 in the summer. Even the unairconditioned garage is over 100. With all that said how does one make long range storage of food products possible?

Does this kind of heat damage basic dry rice and beans? Flour and sugar keep OK in the garage. I have lost a couple of cans that popped while stored in the garage cabinets. Oils are out of the question.

I am sure a lot of people have this kind of question.

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Food prep in hot climate?